40 ratings

Mozzarella and Tomato Salad


Mozzarella and Tomato Salad

Serve this simple and delicious appetizer as a prelude to a light meal. A crisp, refreshing glass of Bastianich Rosato pairs perfectly with freshly cut tomatoes.

Click here to see Lidia Bastianich's Take on Italian-American Cuisine.


  • 8 ripe medium-sized tomatoes, cored and cut into 1-inch pieces
  • 1 Pound fresh mozzarella, cut into ½-inch cubes
  • 4 Cups packed fresh baby spinach leaves, chopped coarsely
  • 1 1/2 Teaspoon kosher salt
  • 1/4 Cup extra-virgin olive oil
  • 3 Tablespoons red-wine vinegar
  • 1 Teaspoon dried oregano


Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl. Whisk together the oil and vinegar in a small bowl. Pour the dressing over the salad and toss well. Sprinkle with the oregano, and toss to combine.